Mayonnaise Fillet with Mela Sauce

Ingredients for 4 servings:

• 1,000 g pork fillet(s)
• 2 apples, older soft, e.g. Cox Orange
• bacon
• 1 lemon(s)
• 2 oranges
• Cranberries
• 2 onions
• cane sugar
• 2 rolls (wholemeal)
• 6 garlic cloves
• 10 sage leaves
• vegetable oil
• olive oil
• Red wine (Lambrusco)
• Balsamic vinegar, 20-30 years old
• Salt
• pepper
• marjoram
• Cinnamon

Instructions

Working time approx. 1 hour; Rest time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours

Pork fillet with apple compote

Step I: Marinate (approx. 30 minutes) Wash the fillet, pat dry with paper towels, and place in a bowl with 4-5 slices of bacon. Halve a lemon and a juicy orange, partially zesting them and sprinkled over the meat, and add the juice. Season with salt, pepper, and a little marjoram and let stand for about half an hour. Step II: Apple Compote Part I (approx. 20 minutes) First, you need two aromatic, older, slightly soft apples and a large onion. Core and peel the apples, cut them into thin halves, and finely chop the onions. Add some vegetable oil to a pan over medium heat, along with the onion. Once the onion is translucent, add the apples, a little cinnamon, a pinch of salt, a dash of squeezed orange juice, a little water, and enough cane sugar to cover everything. Finally, cover and let everything simmer for 5-10 minutes. Now take about two teaspoons of cranberries, add them as well, and deglaze everything with a splash of sweet, light red wine. Let the apple compote simmer for another 5 minutes, adding a little more water if necessary, and then set aside. Step III: Pork Fillet (approx. 15 minutes) Finely chop an onion and fry it in oil in a large frying pan. Briefly drain the marinated fillets and add them to the pan with the onions. Now place a small, suitable lid directly over the meat and weigh it down. Once this is done, sear the fillet for about 5 minutes on each side. While this is happening, set the oven to 200°C and place a Roman pot in it. It is important that the oven is not fully preheated when adding the meat to the pot. Now place the fillet and bacon in the Roman pot without adding any oil for about 10-20 minutes, depending on the thickness of the fillet. The right time to remove the meat is when it is still slightly pink on the inside when cut. Step IV: Apple Compote Part II (approx. 10 minutes) Now the sweet and salty flavors are combined. Add the apple compote to the pan with the meat juices and heat. Add another splash of wine, optionally a few drops of 20-30 year old balsamic vinegar (the older the better, the sweeter it is), two to three pinches of salt, and a splash of olive oil. Cook everything for another 5 minutes and then set aside. Step V: Side Dish: Bruschetta alla salvia (approx. 10 minutes) You will need sliced ​​wholemeal bread, 6 cloves of garlic, and about 10 sage leaves. Place the slices of bread in a roasting dish, drizzle with olive oil, and season with sage, garlic, salt, and pepper. Then place in the oven for 5-10 minutes. Step VI: Serving: Sprinkle the pork fillet with grated orange zest and garnish with orange slices and serve on a platter. The apple compote is placed in a bowl, and the ‘Bruschetta alla salvia’ is placed in a bread basket.